Mushroom pie

Edit 0 9 …
Mushroom pie – Sienipiirakka
(about 4,5€)

Finnish forests are full of mushrooms in the autumn, but be careful if you go picking them yourself as they're not all edible. The safer choice is to go to your nearest marketplace and buy them from one of the stalls. Many varieties of Finnish mushrooms can be used for this pie, such as 'suppilovahvero'. 'herkkutatti' or 'kanttarelli'. Outside the mushroom season, you can use white button mushrooms or mixed mushrooms (sold in a tin can). These you can find from your local store all year round.

Pie crust:
125 g butter (voi)
3 dl wheat flour (vehnäjauho)
salt (suola)
0,75 dl cold water

Filling:
1 l mushrooms (sienet)
2 onions (sipuli)
salt (suola)
ground white/black pepper (valkopippuri/mustapippuri)
2 eggs (kananmunat)
2 dl milk (maito)
2 dl grated cheese (juustoraaste)

First prepare the pie crust:
  1. Pinch the butter and flour together and add salt and water.
  2. Quickly mix everything together and press on the bottom and sides of a pie dish.
  3. Poke the crust with a fork so that it’s covered in little holes.
  4. Bake in 225 degrees in the bottom shelf of your oven for about 10 min.

While your crust is baking, prepare the filling:
  1. Fry mushrooms on a frying pan until all excess liquid has vaporised.
  2. Add finely chopped onions and fry for a few minutes.
  3. Spice with salt and pepper and taste to check when there’s enough flavour.
  4. Whisk eggs and add milk and grated cheese.
  5. Spread the mushroom-onion mix on the crust and pour the mixture of eggs, milk and cheese on top.
  6. Fry in 225 degrees for about 30 min.